Tomato, chickpea and feta soup recipe

2 ratings Rate
  • Serves 4
  • 20mins to prepare and 30mins to cook
  • 242 calories / serving
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Tomato chickpea & feta soup Knorr TESCO

A delicious and very simple soup recipe that brings together the flavours in perfect balance.

Heat the oil in a pan, add the onions and cook until soft then add the garlic, paprika, cumin and carrots and fry for a further 2 minutes, stirring continuously.

Add the tomato purée, chopped tomatoes, Knorr Stock Pots, 800ml of water and sugar. Bring to the boil then reduce the heat and simmer for 20-25 minutes, stirring occasionally.

Add the chickpeas and return to the simmer for a further 10 minutes. Blend the soup briefly so it is still chunky and serve sprinkled with feta.

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  • Ingredients

  • 15ml (1/2fl oz) olive oil
  • 2 onions, diced
  • 1 clove garlic, crushed
  • 1tsp paprika
  • 1tsp ground cumin
  • 2 medium carrots, peeled and sliced
  • 142g (4 1/2oz) tomato purée
  • 400g (13oz) chopped tomatoes
  • 2 Knorr Chicken Stock Pots
  • 1tbsp brown sugar
  • 400g (13oz) chickpeas, drained
  • 55g (2oz) crumbled feta cheese
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  • Energy 1018kj 242kcal 12%
  • Fat 8.6g 12%
  • Saturates 2.5g 13%
  • Sugars 20.3g 23%
  • Salt 2.7g 44%

of the reference intake
Carbohydrate 32.6g Protein 11.4g Fibre 8.4g


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